Serve with a bottle of Ferrari-Carano Chardonnay and Pinot Noir.
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We’ve created the perfect turkey recipe for your traditional Thanksgiving dinner.
- 1 1/2 cups Kosher salt
- 1 tbsp. black peppercorns
- 1 lemon, cut in half
- 1 cup brown sugar
- 8 cloves garlic
- 2 sprigs of thyme
- 3 cups Chardonnay
- 1 gallon of water
- 1 gallon of ice
- 1 15-20 lb turkey
In a medium saucepan, bring salt, peppercorns, lemon, sugar, garlic, thyme, Chardonnay, and water to a boil. Once salt and sugar are dissolved, pour over ice in a large, food safe, non-reactive container.
Place turkey in brine and refrigerate for at least 8 hours, up to 12.
Preheat a smoker or grill to 325 degrees. Remove turkey from brine and place on smoker or grill breast side up. Cook for about 2 hours, or until a thermometer inserted along the breast bone reads 160 degrees.
Remove the turkey from the smoker or grill and let rest for 1 hour before slicing and serving.